Looks good! I told the SWMBO making cheese is next on the list. Yesterday I picked up some goat shoulder steak and threw it on the charcoal grill. Just salt and peppered the bad boy. Turned out great - although, I think I'll cook the next set of goat on wood chunks.

Bigcorona, I got the milk from a local farmer, at a weekend organic farmers market. If you don't have anything like that near you, some grocery stores sell it as well. The big trick is not to get ultra-pasteurized milk.

It is some of the best chevre I have tasted. So fresh and delicious. I sprinkled it with herbs de provence, which was the perfect combination to the taste of the cheese.